National Research Centre on Meat, Hyderabad
 | |
| City | Hyderabad, Telangana, India |
|---|---|
| Locality | Boduppal post |
| Established | 1999 |
| Phone | 040 – 29801672/73/74, 29804541 |
| Fax | 040 – 29804259 |
| [email protected] | |
| Website | Visit Website |
National Research Centre on Meat, Hyderabad was established in the year 1999,
Admission Notices
About National Research Centre on Meat, Hyderabad
The importance of developing Indian meat sector towards an efficient and organized activity to utilize livestock resources to provide meat and by-products of human utility to the growing population needs has been realized. With this challenging backdrop, Indian Council of Agricultural Research has visualized the need for establishing an exclusive research centre on meat. National Research Centre on Meat was initiated at IVRI campus, Izatnagar in the year 1986 and later shifted to Hyderabad in the year of 1999.
Training Programme :
=> Entrepreneurship development programme for small and medium scale meat processing (3 days)
=> Retort pouch processing technology for the development of ready to eat (RTE) meat products (6 days)
=> Molecular techniques for meat species and sex identification (5 days)
=> Analysis of pesticide residues in animal foods (5 days)
=> Meat quality management (5 days)
=> Meat inspection for State Veterinary officials (5 days)
National Research Centre on Meat
Chengicherla,
P.B.No – 19,
Boduppal post,
Hyderabad – 500 092,
Telangana,
India
Contact No : 040 – 29801672/73/74, 29804541
Fax No : 040 – 29804259
Courses Offered
National Research Centre on Meat, Hyderabad offers various graduate courses as well as Post Graduate courses.
Events
Available College Facilities & Amenities
List of facilities available at National Research Centre on Meat, Hyderabad for students.
NRCM has direct access to CERA for online journals. Thesis of Ph.D. & M.V.Sc submitted to the different universities under the guidance of NRCM scientific staff is available for reference purposes. Besides these Annual reports, Newsletter, Bulletins, Extension materials published by the Centre and other Institutes are also on display.
The library subscribes magazines, Newspaper in English, Hindi & Telugu for reading of other personnel of the Centre. In addition the library is facilitated with a photocopier and computer with internet facility.
INTERNATIONAL JOURNALS
INDIAN JOURNALS
Ph.D. THESIS
M.V.Sc THESIS
ANNUAL REPORTS -NRCM
NEWSLETTERS -NRCM
CDs & DVDs
LIST OF BOOKS
2 Mincer It is used for reduce the size of meat pieces
3 Bowl chopper It is used for mixing the ingredient and making emulsion
4. Tumbler It is used for tenderize meat and enhance the curing process
5. Patty making machine It is used for patty making. It gives 10000 Nos per hour
6.Sausage filler/stuffer It is used for filling the emulsion in casings(natural/synthetic)
7.Preblender It is used for mixing the meat and ingredients
8. grinder It is used for alternative to bowel chopper. making emulsion
9. Ice flaking machine It is used for produce the ice flakes for product making
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